Ingredients

• 1 pound Chorizo sausage
• 2 ounces shallots, julienned
• 2 ounces sundried tomatoes, 1/4" slices
• 24 ounces light beer
• 2 pounds green shell mussels
• 2 tablespoons extra virgin olive oil
• Salt and pepper, to taste

Directions

1. Place mussels in a bowl, wash and rince under cold water to remove any debris and sand.
2. Heat a medium sauce pot over medium-high heat. Remove the casing from the chorizo sausage and crumble into small pieces.
3. Add chorizo into the sauce pot and cook until caramelized.
4. Add the shallots and sundried tomatoes, and cook for 1-2 minutes.
5. Add the light beer and bring to a boil. Reduce the light beef by half of its volume.
6. Then, add the mussels, cover, and steam for 5-7 minutes or until cooked through.
7. Transfer musselss and broth to a serving bowl and drizzle the extra virgin olive oil over the steamed mussels.

Tip: Try this recipe with a flavored oil like lemon-pressed extra virgin olive oil.